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Soft Milk Bread Honey Buns with Tangzhong

Close-up of freshly baked, golden brown milk bread honey buns covered in a shiny honey glaze.
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Make incredibly soft and fluffy honey buns using the Tangzhong method for a moist crumb characteristic of Japanese milk bread. These sweet rolls are coated in a sticky honey glaze.

Ingredients

Scale
  • 100g Milk (for Tangzhong)
  • 20g Bread Flour (for Tangzhong)
  • 250g Bread Flour (for dough)
  • 50g Granulated Sugar
  • 1 large Egg
  • 60ml Milk (for dough, lukewarm)
  • 5g Instant Dry Yeast
  • 3g Salt
  • 40g Unsalted Butter (softened)
  • 1 large Egg Yolk (for egg wash)
  • 1 tbsp Milk (for egg wash)
  • 100g Brown Sugar (for filling)
  • 10g Ground Cinnamon (for filling)
  • 60g Unsalted Butter (melted, for filling)
  • 120ml Honey (for glaze)
  • 60ml Water (for glaze)
  • 30g Granulated Sugar (for glaze)

Instructions

  1. Prepare the Tangzhong: Whisk 100g milk and 20g bread flour in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens to a paste (about 170°F or 77°C). Remove from heat and cover the surface with plastic wrap. Let it cool completely.
  2. Mix the Dough: In a large bowl or stand mixer, combine the cooled Tangzhong, 250g bread flour, 50g sugar, yeast, salt, 60ml lukewarm milk, and the egg. Mix until a shaggy dough forms.
  3. Knead: Knead the dough for 5 minutes. Add the softened 40g butter gradually. Continue kneading for 10 to 15 minutes until the dough is smooth and passes the windowpane test.
  4. First Proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  5. Prepare Filling: While the dough proofs, mix the 100g brown sugar, cinnamon, and 60g melted butter in a small bowl. Set aside.
  6. Shape the Buns: Gently punch down the risen dough. Roll it out on a lightly floured surface into a rectangle, about 12×18 inches. Brush the surface evenly with the melted butter filling mixture. Roll the dough tightly along the long edge to form a log.
  7. Cut and Second Proof: Slice the log into 12 equal pieces. Place the cut buns into a greased 9×13 inch baking pan, leaving a small space between them. Cover and let them proof again for 45 to 60 minutes, or until puffy.
  8. Bake: Preheat your oven to 350°F (175°C). Whisk the egg yolk and 1 tbsp milk for the egg wash. Brush the tops lightly. Bake for 20 to 25 minutes, or until golden brown.
  9. Make the Honey Glaze: While the buns bake, combine 120ml honey, 60ml water, and 30g sugar in a small saucepan. Bring to a simmer, stirring until the sugar dissolves. Remove from heat.
  10. Glaze and Serve: Immediately after removing the buns from the oven, pour the warm honey glaze evenly over the hot buns. Let the buns cool slightly before serving warm for the softest texture.

Notes

  • For the softest milk bread, ensure your dough reaches the full windowpane stage during kneading.
  • If you prefer a less sticky bottom, line your baking pan with parchment paper before placing the buns in.
  • You can prepare the Tangzhong a day ahead and store it in the refrigerator.

Nutrition

Find it online: https://miameal.com/milk-bread-honey-buns/